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Old 10-18-2005, 03:47 AM   #1
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Default Non-Alcoholic brew?

I've read that you can make non-alcoholic beer by cooking it in the oven for a while. Have any of you tried or even heard of this? A good friend of mine can't drink and is always bummed out by the lack of decent NA beers. And I always feel bad when I take his wife a sample of my latest HB and don't have anything to give him.

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Old 10-18-2005, 03:52 AM   #2
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well, i think what they mean is that you are taking beer that is done and ready for consumption, and then heating it up to cook off the alcohol. (alcohol boils at a lower temp than water.)

this will leave you with non-alcoholic, flat, hot beer.

you can chill it down, but it will still be flat.

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Old 10-18-2005, 04:03 AM   #3
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So if I did that before I bottled it would be OK?

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Primary :Bloody Nose Porter
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Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
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Future : Ginger Cream Ale,

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Old 10-18-2005, 04:13 AM   #4
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well.. not really. you would kill the yeast when you heated it up, and you would still end up with flat beer.

If you kegged it and force carbonated it, it might work.

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Old 10-18-2005, 04:16 AM   #5
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hmmmm/............


maybe if you heated it up and killed all the yeast (and removed the alcohol) you could add priming sugar and more yeast when you bottle.

you would get a *little* alcohol in the final product, but probably something less than 0.5%.

-walker

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Old 10-18-2005, 06:50 AM   #6
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Yeah that sounds right. Boil out the alcohol and just prime the bottles.

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Old 10-18-2005, 08:26 AM   #7
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Maybe this recipe will help:

Designated Driver Dunkel (Non-Alcoholic Amber)

Size: 5 U.S. Gallons
Ingredients:
6½ lbs. Amber Malt Extract
¼ lbs. Crystal Malt 10°L
14 HBU Cascade Hops
3 HBU Mt. Hood Hops Whole Leaf
1 pkg. Wyeast American Ale
OG: 1.040
FG: 1.008 (before boiling off the alcohol)

The night before brewing, boil 2½ gallon of water to a boil for 5 minutes. Then take off the heat, cool and put into the refrigerator or in an ice chest with ice overnight to chill.

Just before it is time to brew, pour the cold (boiled) water into the primary. Fill the kettle with 2½ gallons of water and start heating. In a saucepan, steep Crystal Malt in cheesecloth bag for 20 minutes in 1 quart 160°F water. Add liquid to 2½ gal water boiling in the brew kettle with the extract. Bring to a vigorous boil for 15 minutes. Add the Cascade hops and continue the boil for 45 minutes. Remove from heat and cool quickly to 100°F and then add to the cold water in the primary. Shake it to oxygenate it well. You can check the temp. It should be right around 70°F and ready to pitch. Pitch the yeast and let it ferment.

After 6 days, rack into the secondary carboy. With the Wyeast Amer. Ale, I still had a noticeable ferment going in the secondary. On Day 12, take the Mt. Hood hops and tie them into a cheesecloth satchel. Bring 1 qt. of water to a boil and add the hop packet. Let it continue to boil for 2 minutes, if the hops are compressed pretty tight from the vacuum sealed bag, you may have to prod it a bit to get the boiling water into the inside. Remove from heat and put the pot into an ice bath until it is nice and cool. Pour the whole thing, Hop packet and all, into a sterilized glass or plastic container and put into the refrigerator until it is needed. You will use it at kegging time. On day 16, siphon the beer from the secondary into the brewpot. Careful to keep the racking tube above the sediment. Begin heating on a medium heat monitoring the temperature. Ethanol boils at a lower temp than water so it will stabilize temperature at about 180°F as the latent heat of the alcohol uses up the heat energy. Keep the heat at a level that the boil is consistent but not violent. Watch the temp. As the volume of alcohol reduces, the temperature will rise. When the temp has reached 210°F, most of the alcohol has boiled away and the bit more will evaporate as it cools. Have a window open, you will be boiling off a quart of alcohol. You will notice that the boil will almost instantaneously turn from very fine bubble foam to a rolling boil at the point that the alcohol has boiled out.

Note: if you are above sea level, these temps will be lower. Don't wait to hit 210°F or by the time you do, you will have some real malty syrup for your pancakes. As soon as the boil is done, cool quickly and keg. Add the Hop water that you made a few days earlier, leaving the hop packet behind. Carbonate artificially in the keg and let settle for a week. You could prime and repitch to carbonate in bottles but that would add alcohol to the beer but at most, it would be ½%.

Notes: This beer turned out excellent. Noticeable flavor absent that I assume was the alcohol. Also, the viscosity in your mouth was different than a beer containing alcohol. And the beer was a bit hazy, like chill haze, but being that it was a dark beer, it was not very obvious. Next time I make it, and I plan on that soon, I will probably add some dextrin or increase the Crystal malt to closer to ½ lbs. just for more body and steep the finishing hops for a much longer time. The temperature that they were steeped at probably was too cold for good hop utilization. Also, I will not hop at all with the original wort. I have a feeling that the haze is partially from the re-boiling of the hopped beer. I will boil the hops in the same water that I will steep the finishing hops in and get a good 45-minute boil with them.

Good luck,
Wild

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Old 10-18-2005, 05:54 PM   #8
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Hey, that is great info. Thanks! I really want to make him a couple of bottles each time and it sounds like this recipe will work fine that way. I think that the commercial NA beers have a bit of alcohol anyway, so that should be fine, huh?

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Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
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Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

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Old 10-18-2005, 05:58 PM   #9
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Yeah.. I think I remember reading that O'Doules (sp?) is 0.4% ABV or something like that.

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Old 10-18-2005, 06:04 PM   #10
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A commercial NA beer can have up to 0.5 % ABV. If you've never had Near Beer, it's one of the oldest and probably the best of the breed. I suspect because it originated before fizzy yellow snow melt dominated the market.

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